Spritzgebäck

(by Désirée Willmes)

(The word "spritz" originates from the German word “spritzen,” which means to squirt. The

cookie dough is squirted through a grinder, cookie press, or pastry bag. When I grew up, making spritzgebäck was a family affair, requiring at least two people: one to turn the grinder handle and to push the dough into the machine, and one to cut the right amount of dough for each cookie, placing them on a tray. A third person can monitor the baking time and a fourth can dip the cooled cookies in chocolate.)

6 c. plus 3 T. flour (I like spelt flour, as the cookies are crunchier, and spelt is healthier than white flour)

2 1/4 c. (4 sticks plus 4 T.) grass-fed butter

2 c. sugar

3 T. vanilla sugar

6 egg yolks

2 T. milk

4 t. baking powder

1/2 t. rum, vanilla, or almond extract

pinch salt

Combine all ingredients for dough in a mixer, then remove to counter and knead

with your hands until smooth and firm.

Cover and let rest in a cool room overnight, or refrigerate for at least 1 hour.

Preheat oven to 375 F.

If using a cookie press or pastry bag, let dough come to room temperature.

Press dough through a grinder, cookie press with a star tip, or pastry bag.

Place on a cookie sheet lined with parchment paper, and bake for approximately 10 minutes, or until they start to turn golden brown.

(I use a 17 x 11 cookie sheet and can fit 12 - 15 cookies.)

Transfer to a cooling rack.

For chocolate glaze:

7 oz. semi-sweet chocolate

Bring water to boil in the bottom of a double boiler, and lower heat.

In the top of the double boiler, melt chocolate, stirring occasionally.

Dip one end of cookies in the chocolate, and place on racks to set.

Cool completely before storing in an airtight container.

(Read A Holiday Reprise: European Union, the story that accompanies this recipe.)